Chipá is a bread made with cassava starch, typical from Northeastern Argentina and Paraguay; in Brazil, a very similar thing is called pão de queijo (literally, cheese bread). I remember in my teenage years there was a start-up in Buenos Aires that was selling chipacitos all over the city, in kioscos, in the subway, train stations… You could 10 pieces, warm out of the oven, for $1; then we discovered that the factory was around the corner of our house, so we would buy kilos of the stuff, keep it in the freezer and warm it up on demand.
These were simply delicious; it’s impossible to have just one. Despite our best efforts, they didn’t last very long. The recipe I found on Sonia’s website worked very well, but the need to work with oiled hands cannot be stressed enough. The dough turn impressively sticky once the cheese is added, do yourself a favour and keep your hands oiled!
Recipe: Chipá/Pão de queijo
- 250 g cassava starch
- 1 cup milk
- 1/4 cup oil
- 1 tsp salt
- 2 eggs
- 100 g aged cheese, grated
- Preheat oven to 200ºC; line a baking sheet with baking paper.
- In a saucepan, bring milk, oil and salt to a boil.
- Measure starch in a heatproof boil, add hot milk mixture, mix with a wooden spoon until all the starch is incorporated. Let cool for ~10-15 minutes.
- Add eggs to the dough and knead; the dough will curdle a bit.
- Add cheese and knead until dough is smooth. The dough will get very sticky; coat your hands with oil.
- Coat hands with oil and bake balls from the dough, roughly golf ball size. Arrange on the lined baking sheet, well separated (dough will swell 50-100%).
- Bake at 200ºC for about 20 minutes, until they start to get golden brown.
Yields about 20 rolls
Cooking time (duration): 40
Number of servings (yield): 6
Meal type: snack
Microformatting by hRecipe.